Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Make it Easy

Use a blender or food processor to finely chop the nuts. Just be careful not to overprocess them or you'll end up with nut butter!

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

How to Store

Store in tightly covered container at room temperature.

Servings

24 servings, 2 cookies each

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 24 servings, 2 cookies each

AMOUNT PER SERVING

Calories

160

Total fat

11g

Saturated fat

5g

Cholesterol

20mg

Sodium

60mg

Carbohydrate

14g

Dietary fiber

1g

Sugars

5g

Protein

2g

% Daily Value

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
bianchi01 from
okay, so I've found that in order for them to not be too dry, you have to beat the (super...okay, so I've found that in order for them to not be too dry, you have to beat the (super softened)butter and powdered sugar for a while, so that it's really light and fluffy. Then I added only 1/2 cup pecans, (I bought them chopped, then before opening the bag, I crushed them until they were almost dust) and the extract then blended, then slowly added flour...blending after each 1/4 cup I added. They were so moist! Super easy to roll into a ball. I made a second batch and instead of the vanilla I added 2 tsp of lemon extract. AMAZING. With the first batch I drizzled chocolate over them, then dusted with powdered sugar.

Date published: 2008-12-05

Rated 5 out of
5 by
hermit57 from
a strong pet peve I have that concerns baking recipes is, when one of the ingredients listed is...a strong pet peve I have that concerns baking recipes is, when one of the ingredients listed is "flour". It needs to specify whether to use all purpose or, self rising. These Wedding Cookies require all purpose flour. if you use self rising flour, your cookies wont hold their shape and, they will crumble. When it comes to baking, we must be precise in our ingredients and measuring. I hope this helps some of you who don't know this all ready. This is my favorite cookie recipe of all time! Be careful not to over bake! They are not suppose to be brown except for a light tan on the bottom. And after cooling, roll in fresh powdered sugar again! I guarantee they will melt in your mouth!

Date published: 2010-12-17

Rated 5 out of
5 by
pattykl1 from
When my children were small, and it definitely was my daughter's favorite.When my children were small, and it definitely was my daughter's favorite. I have not made them in years. I saw this recipe again on this site, and decided to surprise my daughter with a batch. (She is now grown and has a family of her own). She was delighted, it brought back fond memories. Surprise-my hunband liked them also and wondered why I gave them all away. Tonight, another batch will be made.

Date published: 2006-10-18

Rated 5 out of
5 by
binabops from
Awesome, amazing, 4 ingredient cookies- they're fantabulous!Awesome, amazing, 4 ingredient cookies- they're fantabulous! They bake in 15 min flat (I baked @ 315 degrees so they wouldn't burn) and I can only say I wish I knew about this recipe long ago- but it's already a recipe known and loved by family and friends, who keep asking for "those good cookies" for parties and family gatherings. Thanks a ton! Will pass this one on!!

Date published: 2006-12-02

Rated 1 out of
5 by
Clevergirl from
This recipe does not include the list of ingredients nor their measurements. It just tells you how to mix them.

Date published: 2016-12-06

Rated 1 out of
5 by
twribet from
I am not sure what happened with these cookies.I am not sure what happened with these cookies. I am an experienced baker. When I baked these cookies the lost their shape. They all ran into each other and when I tried to get them off of the parchment paper they all crumbled. I wasted my time, butter and pecans. I ended up with a bunch of crumbs.

Date published: 2010-03-31

Rated 5 out of
5 by
mary_holz85 from
I made these for christmas and they were a huge hit with both sides of my family, and have have been...I made these for christmas and they were a huge hit with both sides of my family, and have have been requested for every family function for now on. They are wonderful and melt in your mouth. I recommend making them on the small side, just big enough to be a single bite of deliciousness! Oh I also use a 1 tsp of almond extract and 2 tsp of vanilla...Yum yum! Enjoy!

Date published: 2009-04-03

Rated 5 out of
5 by
safia_elhassan from
This recipe has been in our family for generation, but we don't mix the powder sugar in the dough,...This recipe has been in our family for generation, but we don't mix the powder sugar in the dough, we only dip the cookies in the sugar after they are done, this recipe with the powder sugar in the dough mix made a big difference, I love this cookies, thanks a lot for the recipe. I will definitely make it again. My whole family loved it.